Sourdough cinnamon rolls
Ingredients
makes 10
- 150ml soy milk, lukewarm
- 50g vegan butter, melted and cooled
- 4 tbsp aquafaba
- 1 tbsp sugar
- 100g active starter
- 340g plain flour
- ¼ tsp fine sea salt
- For the filling:
- 25g vegan butter, melted
- 30g caster sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- A pinch of cloves
- A pinch of cardamom powder
Directions
- In the afternoon before baking, in small bowl, whisk together the soy milk, melted butter, aquafaba and sugar.
- Stir in the starter, until well combined. Sift in the flour and salt and mix until a shaggy dough forms. Scape down the sides of the bowl as needed. Cover and leave to rest for 15 minutes.
- Take a corner of the dough ball, pull it up to stretch it, and fold it inwards, towards the centre. Rotate the bowl by a quarter turn, and repeat the folding process for a total of four times. Now cover with a damp towel and rest for 30 mins. Perform 3 more stretch and folds with 30 mins rest. Place in the fridge overnight until it is doubled in size (8-12 hours).
- The next day, place the dough on a floured surface. Flour your rolling pin, and roll the dough out into a large rectangle, about 2cm thick. Roll it out with the longer edge of the rectangle closest to you.
- Melt the vegan butter for the filling, and brush it over the rectangle of dough. Mix together the sugar and spices in a small bowl, and sprinkle evenly over the buttered dough.
- Flour your hands, and gently roll the dough up, starting with the long edge, into a tight roll.
- Cut the log into 4cm thick pieces with a large knife.
- Place the rolls in a lined with parchment cake pan. Leaving some space between them as they will puff up during the second prove. Cover and leave to rest for 1-2 hours until the rolls look puffier (no need for them to double in size). Bake at 180°C for 40 minutes, or until golden and fragrant.